Monday, September 11, 2006

Southwestern Chicken Soup


1 12-ounce jar La Victoria salsa verde

3 cups cooked chicken, diced or shredded

1 15-ounce can Cannellini or Great Northern beans, drained (or Black Beans, drained & rinsed)

3-4 cups chicken broth, depending on how soupy you like it

1 teaspoon ground cumin


2 green onions, chopped

Tortilla chips

Shredded Monterey Jack or Cheddar cheese

Diced avocado


Empty salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin.

Bring to boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.

Serve and top each bowl with a sprinkling of onions, tortilla chips, cheese, avocado and cilantro (any or all of these).

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At 11:52 AM, Blogger Bellezza said...

YUM! I am so trying this out. My husband loves Southwestern cooking, anything spicy really, so we'll give it a try. (He just said, "You know my favorite flavors are hot, hot, and hotter." Apparently, we're a good match.)

At 6:01 AM, Blogger Les said...

I hope you enjoy it. It's not terribly spicy, but I'm sure you can kick it up a notch or two with some red chili pepper or fresh jalapenos.


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